Pumpkin Bread

Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites! There is just something about quick breads that make me happy. They’re one of my absolute favorite things to bake no matter the season. They come together super easily, they’re often delicious for …

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Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!

Sliced loaf of pumpkin bread on a white cutting board

There is just something about quick breads that make me happy. They’re one of my absolute favorite things to bake no matter the season.

They come together super easily, they’re often delicious for both breakfast and dessert and they’re the perfect treat to gift to just about anyone.

From Banana Bread, Zucchini Banana Bread, Apple Pie Bread, and Butternut Squash Bread, I pretty much have any type of quick bread you could possibly want. But my absolute favorite quick bread of all the quick breads here on My Baking Addiction, this Pumpkin Bread will always be my most loved and most baked!

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Malt Loaf Is the Must-Try Recipe From ‘The Great British Bake Off’

Last Friday, The Great British Bake Off celebrated the start of its twelfth season on Netflix the only way bakers know how to do—with cake! Twelve home bakers participated in the first week of competition with mini rolls, malt loaves, and gravity-defyi…

Last Friday, The Great British Bake Off celebrated the start of its twelfth season on Netflix the only way bakers know how to do—with cake! Twelve home bakers participated in the first week of competition with mini rolls, malt loaves, and gravity-defying cakes. Wait...what’s a malt loaf? If you’re asking that question, you’re not alone. Nearly every contestant on GBBO asked the same question. Ahead, we’re explaining what this British tea-time treat is and which bakers rose—and which sank—during the first episode of Season 12.

What Is a Malt Loaf?

Think of a malt loaf as a richer, denser fruit cake. Prue Leith, a judge on The Great British Bake Off, makes her malt loaf with freshly brewed black tea, raisins, pitted prunes, malt extract, black treacle, and dark muscovado sugar (in addition to other pantry staples like flour, baking soda, baking powder, eggs, and butter). “This is a really old-fashioned recipe and those of you who are under 35 may never have heard of it. But don’t panic, just read the recipe,” said Leith to the contestants. A wise lesson to all home bakers who enter unfamiliar territory in the kitchen.

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Classic Zucchini Bread

This Classic Zucchini Bread is a staple for the late summer and early fall! Packed with zucchini and chopped pecans, this easy quick bread is especially good with a bit of butter and a drizzle of honey. We started pulling out the fall decor bins from our storage area in the basement, which just seemed …

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This Classic Zucchini Bread is a staple for the late summer and early fall! Packed with zucchini and chopped pecans, this easy quick bread is especially good with a bit of butter and a drizzle of honey.

Two loaves of classic zucchini bread on a cutting board, with several slices cut from one of the loaves

We started pulling out the fall decor bins from our storage area in the basement, which just seemed like the right thing to do because it’s already mid-September.

However, there’s just something that seems a little off about peppering our house with ceramic pumpkins and faux fall leaves when it is freaking 88 degrees outside. Your girl was sweating while she was tying up cornstalks and switching out our porch pillows.

I can’t believe I’m about to say this, but guys – I’m ready for summer to be over. I’m ready for cozy sweaters, hot coffee and all the pumpkin recipes.

But before I move to full on fall mode over here, I had to share another zucchini recipe with you. This Classic Zucchini Bread is so simple to make and it might just be my new favorite breakfast bread. Lightly toast it up and top it with a little butter for the perfect quick morning breakfast with a cup of coffee.

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Zucchini Banana Bread

If you love zucchini bread and banana bread, you’ll love this marriage of both! Zucchini Banana Bread is a twist on your favorite banana bread. Don’t forget the crunchy sugar topping! I’m starting to think that the only reason I purchase bananas these days is to make banana bread. No one in our house is …

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If you love zucchini bread and banana bread, you’ll love this marriage of both! Zucchini Banana Bread is a twist on your favorite banana bread. Don’t forget the crunchy sugar topping!

Sliced loaf of zucchini banana bread on a piece of parchment paper

I’m starting to think that the only reason I purchase bananas these days is to make banana bread. No one in our house is in a fresh banana mood right now, but for some reason I keep adding them to my Instacart order week after week.

At any given moment there are no less than 4 ripe bananas sitting on my counter just waiting to either be made into banana bread, or be attacked by fruit flies.

Some of them find there way into freezer bags for smoothies, but for the most part I’m using them to whip up my favorite banana bread for friends, family, neighbors and even Eric’s chiropractor.

This Zucchini Banana Bread is my new favorite twist on classic banana bread and it is absolutely perfect for this time of year!

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Gluten Free Banana Bread

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist…

A Couple Cooks – Recipes worth repeating.

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.

Gluten free banana bread

Who needs AP flour, really? This one’s our favorite banana bread recipe…and there’s no flour to speak of. Just good old fashioned oats, bananas and a bit of magic. Try this golden brown Gluten Free Banana Bread recipe! It’s got just the right moist texture, nuanced sweetness, and pure banana flavor. There’s a crunchy sugar topping, too (yum). Whip it all up in a blender and wait while comfy, cozy aroma winds it’s way from the oven.

What you need for gluten free banana bread

For gluten free banana bread, there are three basic options for the flour component. Make it with oat flour, almond flour, or gluten free flour. Gluten free flour can have additives and gums, so we don’t generally use it in our recipes. Almond flour is delicious but send the calories through the roof. So we picked oats! You’ll use the same trick behind our Healthy Banana Muffins: blend them up until they form a natural flour. Here’s what you’ll need:

  • Old Fashioned rolled oats (not steel cut or instant oats)
  • Very ripe bananas
  • Sugar (or coconut sugar)
  • Baking soda, baking powder and salt
  • Eggs
  • Neutral oil
  • Honey
  • Vanilla and cinnamon
  • Turbinado sugar, for topping
Gluten free banana bread recipe

Tips for this banana bread recipe

This gluten free banana bread is a riff on some of our blender muffins and breads, but even better. We’ve tested it time upon time to get it just right! Here are a few things to keep in mind when you make it:

  • Use the ripest possible bananas. This is the cardinal rule of banana bread, and especially true with the gluten free variety. Don’t attempt this without brown bananas.
  • Mash and measure the bananas. You’ll use half in the blender, then stir in half so the batter gets a lumpy texture: just like normal banana bread!
  • Allow to come to room temp before cutting. This is important, since it doesn’t have gluten to hold it together.
  • Cut large slices. This also helps the bread stay together without gluten.

How to tell when it’s done

This banana bread gets dry when overbaked. How to know when it’s done? The top should be puffed and golden brown. When you insert a toothpick, it will come out mostly dry but with some crumbs still clinging to it. If you push it to a fully dry toothpick, the bread will be too dry. Trust us!

Gluten free banana bread

Gluten free banana bread mix-ins

You can add mix-ins to this gluten-free banana bread, but read this important note first. Adding anything to the texture of this banana bread can cause it to be less stable when sliced. If you do want to add mix-ins, chop them as small as possible. For example:

  • Try mini or small chocolate chips
  • Chop walnuts or pecans very small

More gluten free banana recipes

Love this gluten free quick bread concept? We’ve got lots of fun ways to vary it. Here are some more riffs on the idea:

Gluten free banana bread

This gluten free banana bread recipe is…

Vegetarian and gluten-free.

Print
Gluten free banana bread

Gluten Free Banana Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Diet: Gluten Free

Description

This delicious gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.


Ingredients

  • 3 cups Old Fashioned rolled oats (do not use steel cut or instant oats)
  • 1 ½ cups mashed very ripe bananas (about 4 medium bananas)
  • ½ cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 eggs (or flax eggs for vegan)
  • ½ cup neutral oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • Turbinado sugar or more granulated sugar, for topping

Instructions

  1. Preheat the oven to 375 degrees.  
  2. Grease an 8 or 9-inch bread pan with oil.
  3. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add ¾ cup of the mashed bananas, the sugar, baking powder, baking soda, kosher salt, eggs, neutral oil, honey, vanilla, and cinnamon, stirring a bit with a spatula to incorporate the liquids a bit before you start. Blend until a smooth batter forms, stopping and scraping the bowl of the blender as necessary. Stir in the remaining ¾ cup bananas with a spatula so the batter comes to a lightly lumpy texture (like you’d expect in a good banana bread!). 
  4. Pour the batter into the prepared pan. Top with a sprinkle of turbinado sugar or more granulated sugar.
  5. Bake 50 to 55 minutes, until a toothpick comes out mostly clean but with some clinging crumbs (the exact timing depends on the size of pan and your oven). 
  6. Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.
  • Category: Baked Good
  • Method: Baked
  • Cuisine: Quick Bread

Keywords: Gluten free banana bread

A Couple Cooks - Recipes worth repeating.

Lemon Raspberry Scones

Sweet, springy Lemon Raspberry Scones make a delectable way to start your day. Paired your morning coffee or tea, they’re the boost you need to kick your day into overdrive! Even though Ohio weather is pretty much the worst – I mean it’s 39 degrees as I type this – I am finally starting to …

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Sweet, springy Lemon Raspberry Scones make a delectable way to start your day. Paired your morning coffee or tea, they’re the boost you need to kick your day into overdrive!

Close up of glazed lemon raspberry scones on a wire cooling rack

Even though Ohio weather is pretty much the worst – I mean it’s 39 degrees as I type this – I am finally starting to see little glimmers of spring even though the weatherman said there’s a chance of flurries next week.

Come on, Mother Nature it is MAY.

I even went against my better judgement and planted a bunch of Superbells this past weekend. And now I am just over here hoping that I don’t have to cover them due to said flurries.

But despite the cold temps and dreary skies, I am craving all things sweet, tart and summery. And let me tell you, even if the weather is less than ideal where you’re located, these Lemon Raspberry Scones are sure to brighter up your day and maybe even your mood!

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Dill and Potato Irish Soda Bread

Dill and Potato Irish Soda Bread

Irish soda bread – often simply described as “soda bread” – is the sort of recipe that everyone should know how to make. The savory, quick-rising bread gets its lift from baking soda, not from yeast, and it can be mixed up in less than 5 minutes. You read that right: homemade …

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Dill and Potato Irish Soda Bread

Irish soda bread – often simply described as “soda bread” – is the sort of recipe that everyone should know how to make. The savory, quick-rising bread gets its lift from baking soda, not from yeast, and it can be mixed up in less than 5 minutes. You read that right: homemade bread from scratch with almost no prep time!

Not only does it come together quickly, soda bread can be flavored in any number of different ways, so that one bread recipe can yield dozens of different loaves. I’ve made sweet versions and savory versions before, so you really can take it in any direction you want to go. This Dill and Potato Irish Soda Bread is a savory herbed soda bread that uses plenty of dill, making it a great choice for springtime dining.

Instant potatoes may seem like an unusual ingredient here, but they’re a surprisingly handy ingredient to have when you bake a lot of breads, whether yeast breads or quick breads. The potatoes dissolve into the bread, so you don’t get any potato flavor at all, and create a softer crumb than wheat flour alone. That is why you’ll often see soft “potato bread” in the sandwich bread section of the grocery store.

Instant potatoes keep very well in the cupboard, so you can have them on hand for baking projects without needing to cook up whole potatoes. If you happen to have leftover mashed potatoes, they can be substituted by using 1/3 cup instead of 1/2 cup of instant. Leftover potatoes have more moisture than dried potato flakes, so your final loaf may need ever-so-slightly less buttermilk to come together.

I used dried dill, but fresh dill can be used if you happen to have some. Fresh dill is more potent than dried, so use slightly less than the amount I suggest below. If you’re a big dill fan, feel free to use a bit more! The bread is herbacious and savory, with a great flavor. It’s delicious when served warm and spread with butter, or when paired with a great spring soup or salad. The loaf can be eaten almost as soon as it comes out of the oven and is at its best when its fresh, so try to make it as soon before serving as possible. Leftovers can be stored at room temperature and taste great toasted when served alongside a soup or salad.

Dill and Potato Irish Soda Bread
2 cups all purpose flour
1/2 cup instant potato flakes
1 1/2 tsp baking soda
3/4 tsp salt
2 tsp sugar
1 tbsp dried dill
approx 1 cup buttermilk

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda, salt, sugar and dried dill. Stir in buttermilk, mixing until the dough pulls together into a ball. If the dough is too sticky, add in an additional 1-2 tablespoons of flour. Dough will be sticky, but you should be able to shape it into a ball.
Shape dough into a ball and place on parchment paper. Cut two deep slashes (to form a +) on the top of the loaf.
Bake for 30-35 minutes, until golden brown and set.
Allow loaf to cool on a wire rack for at least 15 minutes before slicing.

Makes 1 loaf; Serves 6-8.

*Note: Lots of soda breads include raisins or currants, regardless of whether the bread is sweet or savory. If you like raisins in your soda bread, , stir in 1/2 cup along with the buttermilk and continue with the directions as written.

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Irish Soda Bread

You don’t need to be Irish to enjoy this Irish Soda Bread! This biscuit-like bread comes together easily and is delicious when slathered with butter and jam or served alongside a bowl of stew. Like a lot of people, I went through a pretty serious sourdough bread baking phase last spring. My friend Stephie had …

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You don’t need to be Irish to enjoy this Irish Soda Bread! This biscuit-like bread comes together easily and is delicious when slathered with butter and jam or served alongside a bowl of stew.

Slices of irish soda bread arranged on a wooden cutting board

Like a lot of people, I went through a pretty serious sourdough bread baking phase last spring. My friend Stephie had been posting her gorgeous loaves on Instagram and I was super intrigued with the process.

She kindly sent me some of her dried starter and walked me through the process with lots of hand-holding because for whatever reason, I was super intimidated.

After a quick Amazon shopping haul for some bread baking basics, I was all in and loved every single minute of it. I mean, what else was there to do?

Now almost a year later, I still have Stephie’s starter in my fridge. And although I am not making much sourdough these days, I’m sure to keep it well-fed.

These days, I’m in more of a banana bread phase, but I also love quick and simple loaves like this Irish Soda Bread.

Ingredients for Irish soda bread on a gray counter

WHAT IS SODA BREAD?

If you didn’t grow up eating Irish Soda Bread, the concept of this bread might be unfamiliar to you.

Soda bread really just means bread that uses baking soda as the leavening instead of yeast. A lot of different cultures have their own versions of soda bread. 

Dough blade in a white mixing bowl with a mixture of butter and flour cut together

If we’re talking about the bread that is often served around St. Patrick’s Day, this bread is usually made up of a few simple ingredients:

  • Flour
  • Sugar
  • Salt
  • Baking soda
  • Butter
  • Buttermilk

Some versions stir in raisins or currants, but I like to leave mine simple so I can serve it in more ways.

Buttermilk being poured into a bowl of flour for soda bread

And what does it taste like?

It’s got a pretty mild flavor and a soft texture, so it’s similar to Bisquick biscuits or a cream scone. Unlike something like Apple Pie Bread, it’s not really meant to stand on its own – it’s best served alongside something else. But we’ll get to that in a minute.

Wooden spoon stirring Irish soda bread dough in a white mixing bowl

HOW TO MAKE IRISH SODA BREAD

If you’ve ever made my Orange Scones, the process for making this bread won’t be that different for you. 

Start by whisking together the flour, sugar, baking soda, and salt. Use a pastry cutter to cut the butter into the flour until it resembles coarse meal. 

Whisk together the buttermilk and the egg. If you have run out of buttermilk, you can learn how to make buttermilk with a few other staple ingredients! I’ve used these substitutes before in this recipe and they work just fine.

Shaped loaf of irish soda bread on a floured marble surface

Add the wet ingredients to the flour mixture and stir just until combined. The dough will be sticky – don’t worry, you didn’t do anything wrong!

Turn the dough out onto a floured surface and knead it with floured hands just until it comes together into a ball. Form the dough into a ball about 7 inches in diameter and transfer it to a cast iron skillet or onto a baking sheet lined with parchment. 

Loaf of soda bread dough in an iron skillet, ready to be baked

Cut a cross or an X into the top of the loaf with a sharp knife and bake for 45-50 minutes. The bread is ready when it is golden and sounds hollow when it is tapped.

Let the bread cool slightly before cutting. I know you’re really supposed to let bread cool completely before you slice it, but honestly – who can resist a slice of bread still warm from the oven?!

Baked loaf of irish soda bread in a cast iron skillet

HOW TO SERVE THIS BREAD

So exactly how do you serve Irish Soda Bread?

I love to serve a loaf of this bread alongside Guinness Stew or Beef and Barley Stew

It is also delicious when slathered with lots of butter and topped with your favorite jam. If you’re not a big jam person, try sprinkling some flakey salt on top of the buttered bread. I promise, it’ll be life-changing! 

Irish Soda Bread may be a St. Paddy’s Day favorite, but this is a recipe you’ll enjoy year-round. 

Slice of Irish soda bread topped with butter on a wooden board, next to a butter knife
Slices of irish soda bread arranged on a wooden cutting board

Irish Soda Bread

Yield: 1 loaf, about 8 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

You don’t need to be Irish to enjoy this Irish Soda Bread! This biscuit-like bread comes together easily and is delicious when slathered with butter and jam or served alongside a bowl of stew.

Ingredients

  • 4 cups all purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 ¾ cup buttermilk
  • 1 large egg

Instructions

  1. Preheat oven to 375 F.
  2. In a large bowl, whisk together the flour, sugar, baking soda and salt. Using a pastry cutter, cut the butter into the flour mixture until it resembles a coarse meal.
  3. Whisk together the buttermilk and egg. Add to the flour mixture and stir until the dough comes together (the dough will be sticky). Turn the dough out onto a flour surface and knead with floured hands just until the dough comes together into a ball. Form into a ball about 7 inches in diameter.
  4. Place the loaf in a cast iron skillet or on a baking sheet lined with parchment paper. Use a sharp knife to cut an X shape into the top of the loaf.
  5. Bake for 45-50 minutes or until golden and the loaf sounds hollow when tapped. 

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Nutrition Information
Yield 8 Serving Size 1 slice
Amount Per Serving Calories 358Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 48mgSodium 535mgCarbohydrates 57gFiber 2gSugar 9gProtein 9g

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Lemon Blueberry Bread

Fresh lemon zest and juicy blueberries combine to create a delicious lemon blueberry bread that is perfect for any summer celebration.

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Fresh lemon zest and juicy blueberries flavor this delicious Lemon Blueberry Bread that brings a pop of summertime flavor any time of year.

Slices of lemon blueberry bread on a white plate with cups of coffee, a bowl of blueberries, and a second plate of bread in the background

I have no idea what the weather is like in your neck of the woods, but based upon the news, I’m going to guess it’s pretty crappy.

It’s been snowing here in Ohio for what seems like 10 days straight and when they say it’s going to let up – it really doesn’t. And I know that we’re pretty lucky when it comes to being able to handle weather like this.

Aside from Elle loving to get outside to play in the snow, I’m pretty much over it and ready for spring. And I’m guessing you might be as well. Which is why I’m sharing this bright, delicious Lemon Blueberry Bread recipe with you in February.

Whether you make it this week for yourself or a friend in need or save the recipe for later, it might just be what you need to brighten up your day a bit.

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Orange Scones

Tender scones infused with orange zest and finished with a sweet orange glaze.

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Topped with a sweet orange glaze, Orange Scones are sweet, tangy, and tender. They are the best breakfast or afternoon snack with a cup of tea.

Three glazed orange scones on a white plate next to a ramekin of orange marmalade

I am so over winter right now. And let me tell you, it’s not helping matters that it’s supposed to be 4°F here on Sunday.

Every single winter I ask myself why we continue to live in the Midwest. Sure, changing seasons are great, but I could really do without the freezing cold temps after Christmas.

I mean, it snowed here in early May last year and I think we went over 20 days without sunshine.

Since the weather is less than amazing, I thought I’d brighten your day and mine with these sweet and tangy orange scones.

They’re simple to make and absolutely delicious for breakfast with a cup of tea.

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